Black Forest Muffins

When I started this blog I thought I would not be posting anything other than cupcakes because I bake them like every single week or may be twice or thrice a week. Sometimes just to save time or to make serving easier for kids I turn a regular cake recipe into cupcakes but this is only the second post involving these small comforting babies!

So muffins actually belong to bread/rolls family, preferably breakfast. They are less sweet, have melted butter and yogurt most of the times and the best thing is you don’t require beaters or different mixing bowls… One bowl, a spoon and a muffin tin and you are done. However cupcakes aren’t a REAL thing…BOOM!!! Childhood ruined! Ok Ok Ok what I mean here is that cupcakes are actually cakes; they require cake-like preparation and baked in muffin tins.

Most black forest cupcakes recipes have a chocolate cupcake, filled with some cherry pie filling and whipped cream topping and of course a cherry on the top! I made muffins with a combo of white and dark chocolate plus chopped cherries in them. You are gonna love them even without the garnish. For a fancy touch I put some cream, cherry sauce, grated chocolate and a pretty cherry.

Ingredients: ( makes 12 muffins)

for muffins:

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup cherries, pitted and chopped

1/2 cup grated white chocolate

1/2 cup grated dark chocolate

1/2 cup caster sugar

2 eggs, lightly beaten

150 ml yogurt

100 gm butter, melted

for icing:

200 ml whipping cream

1 1/2 to 2 cups icing sugar

cherry sauce

grated chocolate

cherries

method:

Preheat the oven at 180 degree celsius, line a 12 hole muffin tin with paper cases. In a large bowl sift together flour, baking powder and baking soda. Add cherries, white chocolate, dark chocolate and sugar, stir well. Add beaten eggs, yogurt and melted butter and stir to combine. The idea is to just mix everything together and it won’t matter if the batter looks a bit lumpy, over mixing will make muffins tough. Fill the paper cases, about 3/4 of the capacity, bake for 20 – 25 minutes til risen and golden brown. Leave in the tin for 10-15 minutes and then transfer to wire rack to cool completely.

To prepare the icing, beat together whipping cream and about 1 cup of icing sugar. Gradually add remaining icing sugar to get desired consistency ( you may require to adjust the quantity of icing sugar according to desired sweetness). Garnish the muffins as you like by piping or spreading the icing. Sprinkle some grated chocolate, drizzle cherry sauce and add a cherry.